Perubahan Komponen Kimia Fungsional pada Umbi, Tepung, dan Beras Analog Ubi Jalar Ungu
Jurnal Mutu Pangan : Indonesian Journal of Food QualityThe purple sweet potato tuber, rich in functional chemical components, offers potential for development into high-value products such as flour, which can then be processed into analog rice. This research aims to evaluate the changes in functional chemical components–namely moisture, ash, protein, fat, carbohydrates, anthocyanin, and β-carotene–along ...
Haikal Samhana, Dias Indrasti
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Kajian Variasi Lama Perendaman Dalam Larutan Kalsium Hidroksida Pada Pembuatan Tepung Ubi Jalar Ungu
Jurnal Ilmiah Mahasiswa Pertanian, 2016 Penelitian ini bertujuan untuk mengkaji proses pembuatan tepung ubi jalar ungu dengan variasi lama perendaman dalam larutan kalsium hidroksida. Tahapan proses pembuatan tepung ubi jalar adalah pengupasan, pemotongan membentuk chips dengan ketebalan 1 cm, perendamandalam larutan kalsium hidroksida Ca(OH)2, blanching pada suhu 85oC selama 5 menit ...
Teguh Pribadi Gunawan +2 more
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The Effect of Purple Sweet Potato (Ipomoea Batatas) Flour on the Squid (Loligo SP.) Nugget Quality [PDF]
, 2015 This research was aimed to determine the effect of purple sweet potato flour on the squid nugget quality. The treatments were carried out in the mixture of tapioca flour and purple sweet potato flour to the total weight of used flour (175 grams), which ...
Arby, A. (Alfian) +2 more
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Mutu Sensori Mi Instan yang Dibuat dari Substitusi Pati Sagu dengan Tepung Ubi Jalar Ungu [PDF]
, 2016 The use ofpurple sweet potatoflouras an ingredientsubstitutionof sagostarchin making ofinstant noodlesis expected toimprove the colorandincrease thefiber contentof instant noodles.
', B. (Betty) +2 more
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Karakteristik Dodol Ubi Jalar Ungu (Ipomoea Batatas Blackie) Dengan Variasi Penambahan Tepung Rumput Laut [PDF]
, 2012 Dodol is a processed food made of a mixture of glutinous rice flour, palm sugar, and coconut milk which is boiled until be condensed so it can be sliced. Sweet potatoes contain anthocyanins ranging from 519 mg/100 g fresh weight.
Suyanto, A. (Agus) +1 more
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Pengaruh Subtitusi Tepung Ubi Jalar Ungu (Ipomoea Batatas) Terhadap Warna, Tekstur Dan Ph Nugget Ayam [PDF]
, 2018 Nugget merupakan suatu bentuk hasil olahan dari daging yang menggunakan teknologi restructured meat. Nugget ayam substitusi tepung ubi jalar ungu merupakan salah satu bentuk inovasi terhadap produk olahan nugget dengan mensubstitusi tepung terigu ...
Karimulloh, Gufron Yazid
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Pengaruh Substitusi Tepung Jamur Tiram Terhadap Tingkat Kekerasan dan Daya Terima Tepung Biskuit Ubi Jalar Ungu [PDF]
, 2016 Vitamin A Deficiency (VAD) is a major nutritional problem in Indonesia. It is cause by inadequate intake of vitamin A and low protein status. Purple sweet potato flour has high content of beta-carotene and could be processed into biscuits product. Oyster
Putri, Afika Iknar Wijaya
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Characteristic of Analog Rice Using Hot Extruder Twin Screw [PDF]
, 2016 The research aimed to determine the characterization of the physical, chemical and organoleptic of analog rice. Samples from analog rice consist two formulations e.i with 50% mocaf 50% corn flour (R) and with propotion 40% mocaf : 50% corn flour: 10 ...
Diniyah, N. (Nurud) +3 more
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Jurnal Teknologi dan Industri Pangan, 2010 Purple sweet potato (Ipomoea batatas L. Poir) is potential for functional food, especially as antioxidant source due to its purple color and other nutrient content.
Hardoko* +2 more
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KORELASI WAKTU FERMENTASI IRISAN UBI JALAR UNGU DIIKUTI HEAT MOISTURE TREATMENT TERHADAP KARAKTERISTIK TEPUNG UBI JALAR UNGU [PDF]
Penelitian yang dilakukan bertujuan untuk mengetahui dan mempelajari korelasi waktu fermentasi irisan ubi jalar ungu yang diikuti perlakuan Heat Moisture Treatment (HMT) terhadap karakteristik tepung yang dihasilkan.
Dwi Utami, Khofifah
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